Description
A delicious dish of rigatoni pasta tossed with fresh basil pesto and cherry tomatoes, perfect for a quick meal.
Ingredients
Scale
- 10 ounces rigatoni pasta
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
Instructions
- Cook the rigatoni in salted boiling water until al dente (about 8-10 minutes). Drain and reserve 1/2 cup pasta water.
- In a food processor, blend basil, pine nuts, Parmesan cheese, garlic, salt, and pepper until finely chopped. Gradually drizzle in olive oil while blending until smooth.
- In a mixing bowl, combine cooked rigatoni with pesto. Add reserved pasta water if needed for creaminess.
- Fold in halved cherry tomatoes gently.
- Transfer to a serving dish and garnish with additional Parmesan and fresh basil leaves.
Notes
- This dish can be served warm or cold.
- Adjust garlic and cheese to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2 grams
- Sodium: 300 milligrams
- Fat: 25 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 12 grams
- Cholesterol: 10 milligrams